Red Kabocha Squash Chips

This recipe will work well with any sweet, thin-skinned squash. The chips are prettiest (like in our picture), though, when you use either a red kabocha, red buttercup, or red kuri squash
By / Photography By Jennifer Bakos | December 30, 2016

Ingredients

  • 1 medium red kabocha squash
  • 4 cups vegetable oil
  • Fine grained sea salt

Preparation

Cut the squash in quarters and remove the seedy pulp in the middle of each section. Use a mandolin to slice each section very thinly.

Spread out a paper bag on the counter next to your stove. Have a slotted spoon next to it.

Pour oil into a medium, high-sided pan. Place over medium high heat and bring the oil to 365°. If you don’t have a thermometer, test the heat of the oil by dipping a wooden spoon into it. If the oil sizzles when it comes in contact with the water content of the spoon, it is hot enough to fry the chips.

Gently drop 6-8 slices of squash into the hot oil. They will sink and then rise to the top. Use the slotted spoon to periodically turn them over in the hot oil. The chips are done when they stop sizzling and have turned slightly brown around the edges. Use the slotted spoon to lift them out of the hot oil and onto the paper bag to drain. Immediately sprinkle the hot chips with salt. Repeat process until all slices have been turned into chips. Cool before serving.

Ingredients

  • 1 medium red kabocha squash
  • 4 cups vegetable oil
  • Fine grained sea salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60